Elk Tenderloin Recipe

Preparation

1. 1

   Marinate the Elk

   In a mixing bowl, combine raspberry jam, Dijon mustard, soy sauce, minced garlic, and olive oil. Mix well. Place the elk tenderloin in a resealable plastic bag or shallow dish, pour the marinade over the meat, seal, and refrigerate for at least 2 hours or overnight for best results.

2. 2

   Prepare Scalloped Potatoes

   Preheat the oven to 375°F (190°C). In a greased baking dish, layer half of the sliced potatoes, sprinkle with salt and pepper, and half of the shredded cheese. Repeat the layers. Pour heavy cream over the top. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes or until the potatoes are tender and the top is golden.

3. 3

   Cook the Elk Tenderloin

   Remove the elk tenderloin from the marinade and discard the marinade. Preheat a skillet over medium-high heat, add butter, and sear the tenderloin for 3-4 minutes on each side until browned. Reduce heat to medium-low, cover, and cook for an additional 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Let rest for 5 minutes before slicing.

4. 4

   Prepare Haricot Verts

   While the elk is resting, bring a small pot of salted water to a boil. Add haricot verts and cook for 3-4 minutes until tender-crisp. Drain and toss with a little olive oil, salt, and pepper before serving.

5. 5

   Serve

   Slice the elk tenderloin and serve alongside the scalloped potatoes and haricot verts.